Holiday Cookie Bars

I’m on a mission to make vegetables as delicious as possible.

As a dietitian, I obviously understand the importance of vegetables. They’re full of so many nutrients.

They contain heart healthy fiber, vitamins, minerals, and often antioxidants too. All of these nutrients help our bodies function well and, even more importantly, help us to feel our best.

But you probably know most of this too. Let’s move on 🙂

For me personally, it’s important to show you just how amazing vegetables can taste.

Knowing they’re nutritious is one thing, but it’s hard to get yourself to eat them when they just don’t taste great.

And that’s where I come in.

I’ve said it a million times: food should taste good. It’s meant to be enjoyed. And that includes vegetables.

If you don’t love raw broccoli, don’t eat it. If you don’t like simple roasted veggies, don’t eat those.

It doesn’t negate the nutrients or make you any less healthy by adding things to your food. In fact, I recommend it.

Anything that adds flavor and helps you enjoy vegetables more arguably makes them healthier.

Here’s where these crispy Brussels sprouts come in.

I’m guessing you’ve had roasted Brussels sprouts before. They’re delicious! But even those can get a little boring sometimes.

Smashing Brussels sprouts give you the most crispy, delicious sprout that’s packed with flavor. These specifically are made with parmesan cheese that adds amazing umami flavor.

Once smashed and crispy, dip these in a creamy dip, like spicy mayo or hummus. The combination is amazing!

Wondering what else to pair them with for dinner? Try them with this butternut squash mac & cheese, turkey meatballs, or this creamy orzo & chicken thighs.

Notes

• Cooking tips: When boiling the sprouts, you want them to be soft enough to mash, but not so soft that they become mushy. A fork should be able to pierce through them using a little oomph (read: not super easily). When smashing, I find it easiest to place the stem side up and smash from there.
• Add ons: Want to add a little kick? Add some cayenne pepper or chili oil to make these deliciously spicy.
• Oven time: Because all ovens are a little different, watch to make sure your sprouts don’t burn. We want them a little crisp and even slightly black, but not burnt.
• Storage: Store smashed Brussels in an airtight container in the fridge for up to 4 days. To reheat and keep them crispy, broil them in the oven for a few minutes, making sure they don’t burn.

Holiday Cookie Bars

Sammi Brondo

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Ingredients  

• 3/4 cup unsalted butter melted and cooled
• 1 cup dark brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup chocolate chunks or chips
• 1/4 cup sprinkles

Instructions 

• Preheat the oven to 350 F. Generously grease a 9×13 baking dish.
• In a large bowl, add the butter, brown sugar, granulated sugar, eggs, and vanilla extract. Mix well until smooth and combined.
• Add the flour, salt, baking soda, and baking powder to the bowl. Mix until smooth and cohesive.
• Fold in the chocolate chunks and sprinkles, reserving some for the top of the bars.
• Pour the batter into the baking dish, using a spatula to spread it evenly and smooth it on top. Add extra chocolate chunks and sprinkles to the top of the batter.
• Bake in the preheated oven for 30-35 minutes, or until the top is golden and a knife inserted in the center comes out only a little wet. Let the bars cool fully – they will continue to cook while they cool – and then cut into slices and serve.

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